Saturday, July 20, 2013

Crock Pot Ham Potato and Leek Soup


Crock pot ham potato and leek soup
 
1 onion, finely diced
2-3 stalks celery, diced
2 leeks, diced (If you haven't used leeks before just use the white end.  Be SURE you pull back the sections and wash them.  They get lots of dirt in-between!)
2 cups water
2 cans chicken broth (Or more.  I use whatever it takes to cover the ingredients in the crock pot.)
5 large potatoes, diced (Or more.  I use red or the gold ones.  I don't use russets very often.)
1 tsp. salt
3/4 tsp. dill weed (Yes dill!  Don't leave it out!)
3/4 tsp. black pepper
1/2 c. all-purpose flour
1 cube butter
2 cups half-and-half cream
1 12 ounce can evaporated milk
1 thick slice smoked ham diced
grated sharp white cheddar cheese
 
Saut√© onion, celery and leeks until translucent.  Place in crock pot with potatoes, water, broth, and seasonings.  Cook on high for and hour and then turn to low.  Cook 6-7 more hours.  Make a rue out of the butter and flour.  (Melt butter and add in flour.  Mix well.)  Add in half-and-half.  Cook over medium heat until mixture thickens and starts to bubble.  Stir in evaporated milk.  Heat.  Pour over all ingredients in the crock pot.  Add in the ham.  Cook on low about another half an hour.  Stir in cheese and cook until melted. 

from Loriann

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